FN41: 4.0 Baking Ingredients

Front

This develops when flour is mixed with liquid.

Back

Gluten

Front

This baking ingredient provides structure.

Back

Flour

Front

The longer the mixing time, the ____________ the gluten will be.

Back

Stronger

Front

The most commonly used flour. It can be bought bleached or unbleached.

Back

All purpose

Front

This flour contains the most gluten therefore making it ideal to use when making yeast breads.

Back

Bread flour

Front

This flour contains the least amount of gluten. It produces baked products that have a fine, tender texture.

Back

Cake flour

Front

This ingredient provides moistness to a baked good. It can also provide nutrients, richness and help the product to brown. Options: Flavorings, Leavening agents, Flour, Liquids

Back

Liquids

Front

Uses equal amounts of liquid and flour to make.

Back

Pour Batter

Front

A thick mixture that contains twice as much flour as liquid.

Back

Drop batter

Front

This type of dough has a ratio of one part liquid to 8 parts flour.

Back

Stiff dough